Bilingual 9-month (1200-hr) Art and Technique of French Cuisine & 1092-hr Classic French Pastry and Bread Baking programs, each awarding a diploma issued by Paris' Chamber of Commerce & preparing qualified students for the C.A.P. certificate.
Group Size or S:T Ratio
12:1
Program Focus
Baking/Pastry, French
Faculty
The curriculum is supervised by a Board of Advisors including well-known French chefs Alain Ducasse, Pierre Gagnaire and Antoine Westermann
Costs
Art and Technique of French Cuisine €16,700, Classic French Pastry and Bread Baking €14,300, including uniforms & equipment. Off-campus lodging $500-$800/month
Global Locations
France (Paris)
Months
January, February, March, April, May, June, September, October, November, December
Contact
Stephanie Curtis
Coordinator ESCF Groupe Ferrandi, Bilingual Program
49 rue du Dr. Blanche
Paris, 75016
France
Phone: (33) (0)1-45-27-09-09
Fax: (33) (0)1-45-25-21-37
E-Mail:
